Almond Butter Cup Cookies
No joke, These are one of the best cookie recipes I’ve ever made.
…And I’ve made a lot of cookies in my time. They’re perfectly crispy on the outside, and insanely gooey on the inside. They’re stuffed with dark chocolate and taste almost like an inverted Reese’s cup, but with almond butter.
Feel free to sub any nut or seed butter for this recipe, the measurements might be slightly different but aim for a super thick dough. And if you’re really feeling crazy, stuff the dough with a pb or almond butter cup for extra Reese’s vibes. I used 100% dark chocolate for the stuffing because I was going for an entirely sugar free cookie, but use whatever your heart desires.
Try ‘em!
RECIPE
Ingredients:
1 flax egg (1 tbsp flaxseed + 2 tbsp water)
1 cup creamy almond butter
1/3 cup monkfruit or coconut sugar
1 tsp vanilla extract
2 tbsp plant milk
1 1/2 cups almond flour
2 tbsp coconut flour
1 tsp baking soda
100% dark chocolate chips
Sea salt for topping
Directions:
Mix egg, almond butter, sugar, vanilla, and milk in a bowl until smooth. Stir in flours and baking soda and mix until a thick dough forms.
Roll dough into large balls and create a well in the middle with your finger. Stuff the inside with as many chocolate chips fit and roll again to seal the chocolate inside the cookie.
Bake at 350 for 10-12 minutes or until edges are golden. Top with flaky sea salt and let cool completely before removing from the tray.